- Preheat a char-grill pan or barbecue to high heat. Cook the corn, turning occasionally, for 10 minutes or until charred. Set aside.
- Brush the chicken with half the oil and sprinkle with salt and pepper. Cook the chicken for 5 minutes each side or until charred and cooked through.
- While the chicken is cooking, place the chilli, onion, coriander, lime juice, salt, pepper and remaining oil in a small food processor and process until finely chopped.
- Cut the kernels from the corncobs, place in a large bowl with the chilli mixture and toss to combine.
- Serve the chicken with the corn salsa.
Serves 2
